(Soupe aux Moules)
courtesy CIA
Serves: 4. Preparation time: 40 minutes.
* Like Next Wave Seafood brand, two 8 oz. packages from Sprouts Market. Or use 3 lbs. fresh (closed) Mussels, steamed and shelled if you have the time.
† Or Dry White Vermouth for more flavor.
• Heat the Olive Oil in a soup pot over medium heat. Add the Onion, Celery, Bay Leaf, Garlic and optional Thyme. Add 1 cup of water. Cover the pot, reduce the heat to medium-low and cook this until the vegetables are translucent, about 6 minutes. Meanwhile, defrost the Mussel Meat packages in warm water, then cut open the vacuum packages.
• Drain the Plum Tomatoes, reserving the liquid. Remove and discard any Tomato Seeds, then chop the Tomatoes. In a second pot, heat the Wine and reserved Tomato liquid with enough water to make 4 cups total for a few mintes. Add this liquid to the first soup pot along with the Tomatoes. Simmer covered for 10 minutes. Add the Mussels and simmer for only 2 more minutes. Season with Salt and Pepper to taste.
• Portion into 4 Serving Bowls. Garnish each with Chopped Basil or Parsley and some Lemon Zest. Serve with a small Baggette if desired (as shown).
"Mussels" - Only 17 species are edible. They are found in both salt water and fresh water, however only salt water varieties are sold for consumption. To be safe, only buy fresh Mussels in North America in months that contain an R in their name (non-summer). Prince Edward Island (PEI), Canada is noted for their large Mussels. The French love these steamed in their shells with Garlic and White Wine. Sop up the juices with a Baggette. This soup is a great quick alternative to dealing with the shells.
